What must I prepare to make tempura at home?

Remove a black line from the shrimp head and shell, slice the shrimp belly gently and straighten it as much as possible, then add cooking wine and corn starch to marinate for 10 minutes, and then we will prepare pasta. The reason why we use low-gluten flour is because the skin you fried is soft and not too hard. It tastes good, of course, some friends will say that low-gluten flour is not sticky enough, so when making tempura, you should wash the shrimp, turn around, peel and thread it, leaving the tail shell. You can count the shrimp FIO from the head with a stick, then pass through the middle of the second part and take it out easily.

The oil temperature must be controlled at150 C. If you want to pick up the dough and throw it into the pot, you must empty five fingers. When the meat is fried, you can pick it up and put it aside. We took some photos in the shrimp to make fried shrimp. Marinate the shrimps with a little white pepper, salt and wine for 20 minutes (after freezing), and soak the fried shrimps in seasonings when eating. Tempura is traditionally eaten in soy sauce and radish sauce. Sometimes doing it at home is not so private. Salt and white pepper make a good seasoning. Wash it with tap water, remove Lama's intestines, peel off shrimp shells, keep them away from its tail, then wipe off the water on the shrimp with a napkin, and scrape off the black film containing water in the tail shell with a knife to prevent hot oil from overflowing when frying shrimp.

Today's introduction is mainly about fresh shrimp. I also prepared some things I like to eat, including vegetables, melons and fruits, such as lotus root slices or sweet potato slices; Tempura is a Japanese dish, fried with peeled shrimp. The skin is burnt and the inside is yellow. It's not difficult to do, but be patient and control the heat. Wash and peel the shrimps, remove the tail, choose sand fish with toothpicks, put 50g of tempura powder in the bowl, add 80g of water, shake well, and add proper amount of oil to the pot to heat. Hold the shrimp tail with chopsticks, wrap the shrimp in tempura sauce and fry it in a pot until the surface is golden yellow. Do not fry for a long time. Take it out and put it on blotting paper to absorb oil.